Steak With Chunky Tomato Sauce And Potatoes

A quick one dish meal that is packed full of flavor. The meal is only 5 WW points.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb potato, peeled and cut in 1 inch cubes
• 1⁄4 cup  chopped fresh parsley
• 1  tablespoon olive oil, divided
• 1⁄2 teaspoon salt, divided
• 1  large onion, finely chopped
• 2  cloves garlic, minced
• 3⁄4 cup reduced-sodium chicken broth, defatted,divided
• 1  carrot, finely chopped
• 2  tomatoes, coarsely chopped
• 1  teaspoon dried oregano
• 1⁄2 teaspoon dried rosemary
• 1  lb  well-trimmed top round beef, cut into 4 thin steaks

Directions

1. In a large pot of boiling water, over high heat, boil potatoes about 8 minutes or until tender.
2. Drain well; toss with parsley, 1/2 teaspoon of the oil and 1/4 teaspoon of the salt.
3. Cover and keep warm.
4. Meanwhile, in large nonstick skillet, over medium heat, heat 1 teaspoon of the remaining oil until hot but not smoking.
5. Add onion and garlic; stir to coat.
6. Add 1/4 cup of the broth; cook, stirring frequently, about 5 minutes, until the onion is softened.
7. Add carrot; cook, stirring frequently, about 4 minutes, until softened.
8. Stir in remaining 1/2 cup broth; cook about 4 minutes, or until slightly reduced.
9. Stir in tomatoes, oregano and rosemary; cook 5 minutes longer, or until sauce is slightly thickened.
10. Cover and keep warm.
11. In another large nonstick skillet, over medium-high heat, heat remaining 1 1/2 teaspoons oil until hot but not smoking.
12. Sprinkle steaks with remaining 1/4 teaspoon salt; cook about 2 minutes per side, or until lightly browned and just cooked through.
13. Place steaks and potatoes on four plates; spoon sauce over steaks and serve.